10 Alternatives to Kale

A YouTube search for kale returns 1.3 million results. And if you clicked on the link bait that is this article, that figure surely doesn't surprise you. Kale is cool! And it's been cool for the past five years or so, with no signs of slowing down. These days, it's practically sacrilegious for a farm-to-table restaurant in any major U.S. city not to keep a kale salad on its menu.So why do we love it so? "Kale is very, very mild," explains Deborah Madison, a celebrated chef and author of Vegetable Literacy. "And it's very easy for farmers to grow. It's reliable." Kale has one of the longest seasons of any vegetable, which means it's basically always in season—another plus in a world where fresh and local rules. But with every major food trend, there's got to be some options for those who prefer variety over reliability. (For instance, a hip alternative to bacon fat is schmaltz, while goji berries are giving pomegranate seeds a run for their money.)We asked a handful of chefs what greens they're currently using as kale alternatives. Some you're certainly familiar with, others might surprise you:

10 Alternatives to Kale

10 Alternatives to Kale

Sweet Potato Greens

Sweet Potato Greens

Didn’t even know sweet potatoes had greens? Try buying them at the farmer’s market instead of your local grocery store. A little sweet, a little gooey, chef Kevin Nashan of Sidney Street Cafe in St. Louis, MO, likes to stew his with some collard greens to serve under a crispy rabbit leg. Since they are sort of wet, it’s best to cook these instead of leaving them raw in a salad. “They have such a rich, different flavor,” Nashan says.